Recipe: Zilzil Alecha

Since my girls have come home, I’ve discovered that they know how to cook most Ethiopian food. However, this recipe is one I learned before they came home. They enjoy it, as do some of my family members who sometimes need a break from some of the spicier Ethiopian recipes.
Zilzil Alecha
(Beef strips in green pepper sauce)

Ingredients

3 green bell peppers (2 coarsely chopped and 1 cut into strips)
4 teaspoons finely chopped fresh hot chilies
2 cloves garlic, finely chopped.
1 T. finely chopped fresh ginger root
1 teaspoon turmeric
1 teaspoon black pepper

2 teaspoons salt
1/2 cup oil
2 pounds beef, cut into bite sized strips
(I have also used hamburger for this dish.)
2 cups finely chopped onions (you may run through food processor)

Directions

Combine the 2 coarsely chopped green peppers and the chilies, garlic, ginger root, turmeric, salt, and pepper in the jar of an electric blender. Blend at high speed, scraping sides as needed, until the mixture is a smooth puree.

In a heavy 10 to 12 inch skillet, heat oil over moderate heat til hot. Brown beef in the skillet, a handful at a time, turning them regularly and removing to a platter as they get richly brown. Once meat is cooked, set aside oil that remains.

Wash and dry the skillet, then drop in the onions and cook over low heat for 5 or 6 minutes, until they are soft and dry. Stir often and watch constantly. When onions are soft, pour in the reserved cooking oil. When it begins to splutter, add the green pepper strips. Stirring constantly, cook for 2 to 3 minutes, until the pepper is soft. Add the reserved green pepper puree and, still stirring, bring to a boil.

Return the beef and the liquid that has accumulated around it to the skillet and turn it about in the sauce to coat the pieces evenly. Reduce the heat to low, cover partially, and simmer for 6 to 8 minutes, or until the beef is cooked to your taste. Serve with rice or injera.

Other recipes
Gomen Wat
Dinich Wat

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